Date Nut Bread Recipe

Name: Date Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces chopped dates; 1/2 cup chopped nuts (I use pecans.); 1 cup raisins; 1 teaspoon baking soda; 1 cup boiling water; 1 cup all-purpose flour; 1 cup whole wheat flour; 1/2 cup sugar; 1/2 cup Splenda sugar substitute; 1 1/2 teaspoons baking powder; 1 whole egg; 1 egg white

Servings: persons

8 ounces chopped dates
1/2 cup chopped nuts (I use pecans.)
1 cup raisins
1 teaspoon baking soda
1 cup boiling water
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1/2 cup Splenda sugar substitute
1 1/2 teaspoons baking powder
1 whole egg
1 egg white

1
Preheat oven to 350 degrees.
2
Prepare a loaf pan by spraying with cooking spray.
3
Combine dates, nuts and raisins; sprinkle with baking soda.
4
Pour 1 cup of boiling water over all of this.
5
Cover the bowl and set aside while mixing remaining ingredients.
6
In another bowl, with a pastry blender, mix the flours, sugar, Splenda, baking powder, egg and egg white.
7
Combine the date mixture with the flour mixture, mix well.
8
Pour into prepared pan and bake for 50 minutes or until toothpick inserted off center comes out clean.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces chopped dates, 1/2 cup chopped nuts (I use pecans.), 1 cup raisins, 1 teaspoon baking soda, and more.

Yes, Date Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Date Nut Bread

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